Tuesday, January 15, 2008

Vegetarian Chilli Recipe

This is another Destitute Gourmet recipe. I made it yesterday (for nachos) and we had the leftovers in wraps today - and both times it disappeared too quick for photos!
Sophie Gray calls it "smart chilli", and I think she's right. It's spicy, rich, heart-healthy, vegan, quick, cheap, full of vegetable-goodness...
The original recipe is only dinner for two - to stretch it, add some mince with the onions, or another can of beans (or both).
Smart Chilli
2 onions, chopped
2 cloves of garlic, chopped
2 Tbsp oil
2 tsp cumin
1 tsp oregano
1 tsp chilli powder
1 Tbsp soy sauce
1/4 Cup tomato paste
2 tsp sugar or 1 tsp molasses
1/2 C hot water
squeeze of lemon juic
1 can of kidney beans (or 1 1/2 Cups cooked beans)

Saute the onions and garlic in oil until soft, then stir in the spices. Mix together the soy sauce, hot water, sugar or molasses and tomato paste. Add to the onion and spices, squeeze in the lemon juice and season with black pepper. Process half the beans to a puree (I just mashed with a fork) and mix all beans into the other ingredients. Serve as nachos, on baked potatoes or toast, or with rice.

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